Does anyone make their own?

[blueberrylady]

Re: Does anyone make their own?

When my kids were young, we bought our milk fresh from the farm with the cream still on top. The kids loved to put the cream in a canning jar and roll it back and forth to each other across the kitchen floor until it turned to butter!

[Spirit_Wolf]

Re: Does anyone make their own?

I live on a dairy farm and I don't make butter but I am going to make greek yogurt as I am at the dairy rung (or will be once I make this, LOL). I am going to start with store bought unhomogenized 10% cream, use a small amount of store bought greek yogurt as a starter culture and strain my yogurt to get rid of some carbs in the whey. Supposedly if you have a yogurt incubator you can maximize the bacterial load by letting it incubate for 24 hours. I can't wait to start having a cup of EXTREMELY thick yogurt mixed with stevia and no sugar vanilla or cocoa powder or even decaf....mmmmm......
I'll let you know how it goes. If I like it I will start separating the cream from my own milk, but that is a lot of work and you never know what the fat content is! But, if I am going to have this for breakfast daily then I better go the cheaper route and make it!

[Hopeful1]

Re: Does anyone make their own?

Sally, it's very easy! The recipe I used was similar to this one:

Cheese making recipe: ricotta

It's mild tasting with a nice flavor and richness the stuff in the store doesn't have.

wow thanks for this I will be trying this soon.

[clogger]

Re: Does anyone make their own?

This is very interesting. It would definitely be great to make some of these things at home so there's no additives and other stuff.

[Focus]

Re: Does anyone make their own?

It's really easy to make your own Mayonnaise. If you've been eating store-bought mayo all your life, you have no idea how tasty real mayonnaise can be.

Also, if you can make mayonnaise, you can make Aioli, which is a delicious dipping sauce for all sorts of atkins dishes and snacks.

Basic Mayonnaise recipe:
2 egg yolks
1 1/4 cup olive oil (extra light is good for basic mayo, while extra virgin gives aioli even more flavor)
1 tablespoon lemon juice
salt and pepper to taste

It works better if they're all at room temperature when you start, but that's not really a big deal. I've done it with a blender or hand blender, but it also works with a simple whisk, as long as you whisk it constantly until the recipe is done.

First, whip the egg yolks until they're blended.
Then, while whipping or blending, slowly drizzle in half of the oil.
Then, add the lemon juice, continuing to whip it all together
Then slowly drizzle in the rest of the oil while continuing to whip it all together.

Tada.

To make aioli, just start with 4-6 cloves of garlic, crushed and/or blended, then add the yolks and continue on the rest of the recipe, using extra virgin olive oil. Aioli is also really good with added flavorings, like a pinch of cumin, thyme, rosemary, coriander, hot or dijon mustard, or even horseradish.

[Desertthorn]

Re: Does anyone make their own?

I have an old butter churn and have used it. Sometimes, for company, I add herbs to it, garlic, chives, once I was hiking in Oregon and came up a stream full of watercress. It was delicious